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Karo Syrup "Creative Cookie & Dessert Contest"

Kellie Harris of Alexander, 1st Place in Dessert Category, 2012 Arkansas State Fair

Crust:

1 1/4 cups graham cracker crumbs

3 tablespoons sugar

1/3 cup butter

Pie Filling:

1 cup Karo Light Corn Syrup

1/2 cup sugar

1/8 teaspoon salt

4 ounces semi-sweet baking chocolate

3 tablespoons butter

4 eggs, slightly beaten

1 teaspoon vanilla extract

1 cup coarsely chopped pecans

Topping:

1 can cherry pie filling

Whipped cream, optional

For Crust: Combine crust ingredients together. Pack firmly into a 9-inch pie pan and press firmly to bottom and sides. Bake in a preheated 350 degree F oven for 8 minutes. Cool.

For Pie Filling: Combine Karo light corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat. Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes. Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on baking sheet for stability. Pour mixture into crust. Bake at 350 degrees for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with about 1/4 cup cherry pie filling and a dollop of whipped cream, if desired.